Gluten-Free Pasta with Mushrooms and Vegetables

Indulge in the wholesome goodness of this Gluten-Free Pasta with Mushrooms and Vegetables—a vibrant, nutrient-packed dish that's as easy to prepare as it is satisfying. Perfectly cooked gluten-free pasta meets a medley of sautéed cremini mushrooms, crisp bell pepper, tender zucchini, juicy cherry tomatoes, and fresh spinach, all brought to life with a fragrant blend of dried oregano and basil. A drizzle of zesty lemon juice and a sprinkle of fresh parsley elevate the flavors, while optional Parmesan cheese adds a creamy finish for non-vegans. Ready in just 45 minutes, this recipe is a delicious, healthy, and versatile option for weeknight dinners or casual gatherings. Ideal for those following a gluten-free lifestyle or anyone craving a hearty vegetable-forward pasta dish!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Gluten-free pasta
• 3 tablespoons Olive oil
• 3 units Garlic cloves, minced
• 1 medium Yellow onion, finely chopped
• 8 ounces Cremini mushrooms, sliced
• 1 unit Red bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 1.5 cups Cherry tomatoes, halved
• 3 cups Spinach leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Parmesan cheese, grated (optional for non-vegans)
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Lemon juice

Directions

Step 1

Boil a large pot of salted water. Once boiling, add the gluten-free pasta and cook as per package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add minced garlic and onion, and sauté until the onion is translucent, about 3 minutes.

Step 3

Add the sliced mushrooms to the skillet, stirring often, until they start to brown, around 5 minutes.

Step 4

Stir in the red bell pepper and zucchini. Cook for an additional 4-5 minutes until the vegetables are just tender.

Step 5

Add the cherry tomatoes to the skillet and sauté for another 2 minutes until they begin to soften.

Step 6

Mix in the spinach leaves and cook until wilted, about 2 minutes.

Step 7

Sprinkle the dried oregano, dried basil, salt, and black pepper over the vegetables. Stir to combine.

Step 8

Add the cooked pasta to the skillet, tossing well to combine with the vegetables. If the mixture seems dry, add some reserved pasta water a little at a time until desired consistency is achieved.

Step 9

Drizzle lemon juice over the pasta and sprinkle with grated Parmesan cheese, if using.

Step 10

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1518.3g)

Amount per serving	% Daily Value*
Calories	1738.6

Total Fat 81.5g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 71.4mg	0%
Sodium 3128.7mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 19.3g	0%
Total Sugars 25.2g
Protein 73.8g	0%

Vitamin D 22.7IU	0%
Calcium 1556.9mg	0%
Iron 7.7mg	0%
Potassium 2990.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 16.7%

Carbs: 41.7%